Reviewed: Dec. 7, 2008

This makes a beautiful pie. I make my own oil pastry crust but whatever crust recipe you choose this will be a sumpiously delicious offering. Freezes well. If you do freeze, bake frozen and add an extra 30 minutes to the cook time.

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Jan

Cooking Level: Expert

Home Town: Ocala, Florida, USA

Living In: Dalton, Georgia, USA

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Reviewed: Nov. 30, 2008

It was good. people said they liked it but they weren't overly impressed. It was good but not as fantastic as I thought it was going to be. pretty average for a pie and didn't taste as peachy as I would have liked. good, but not fantastic.

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Tina W

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

I chose this recipe for my 1st homemade pie. I used dried cranberries that I added a little water to reconstitute, simmered them on the stove for about 10 minutes until they plumped up nicely, and added an extra tablespoon of sugar to sweeten them up a bit. I added the plumped cranberries to the peaches, drained it since my peaches were VERY ripe, and I didn't want a soggy pie. I added 2 tsp cornstarch to avoid any mushy filling. The pie was superb! The cranberries' tartness was a nice compliment to my super sweet peaches. My husband (who doesn't like peaches) LOVED this pie, and so did I. This recipe is really worth a try!

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Goldilocks19

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Bend, Oregon, USA

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Reviewed: Oct. 22, 2008

Mmm! Delicious! I love apple pie but I was in the mood for something different and this definitely did the trick! I used canned peaches because peaches are not in season right now and it turned out wonderful! A lattice top gives it a nice touch. Thank you, everybody loved this!

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Erin

Home Town: Tucson, Arizona, USA

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Reviewed: Oct. 9, 2008

Mmmm, it was so fun to make. My only problem was that even thought I put them in the colander for a long time it was still really gooey. but that's cool, I liked it that way :)

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Shaina

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Reviewed: Oct. 7, 2008

It was a major hit! I did a bit of guess work with the sugar, (I was short cinnamon so I added the cinn/sugar mix that I have ready for morning toast). I also added a bit of brown sugar to the mix, and used frozen cherries. For stability, I added a bit of corn starch. Delish!

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LIVEEVILLISA

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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Reviewed: Oct. 3, 2008

THE BEST!!!! Don't be afraid to try this one!!!!! DELICIOUS!! I added extra white sugar to mine just because I like it extra sweet. WOW AMAZING!!!

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Lesley

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Reviewed: Sep. 18, 2008

Delicious! I loved the flavor the raspberries added. (However, my husband does not like the seeds that berries add to pie and this mix of flavors was not enough to get him past this. So if you have someone like this in your life, use this as a very good peach pie recipe and replace the raspberries with extra peaches.)

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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Sep. 4, 2008

This pie is a great idea! I used (some overly ripe) blueberries, 1/2 peach, apple, figs (from neighbor's tree - spooned out the centers) - I also heated some frozen fruit with sugar in a pot (cranberries + other berries) gave it some yummy tartness. I warmed up the crusts in oven first to speed up cooking since 50% of my fruit had already been cooked on stove. Anyway, mixed everything with some flour and sugar and put it in the oven for 30 mins and presto! note- I used less sugar than called for and I didn't use any butter.

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Monica

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Reviewed: Aug. 31, 2008

This pie was a little tart for my tastes, but I did forget to put sugar on the crust, so that was part of the problem. Next time, I'll use 1 cup of sugar and sprinkle some on the crust. Also, I did not drain any of the fruit. I used 3 fresh peaches and 2 cups of fresh huckleberries. I only used 1 tbsp flour and 2 tbsp corn starch, no butter.

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Katie_C_S

Cooking Level: Intermediate

Living In: Salida, Colorado, USA

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Reviewed: Aug. 25, 2008

This was so yummy!! I had a hard time finding enough fresh peaches so I used half fresh, half frozen. Otherwise I made it just as in the recipie and it was perfect!!

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megansmith06

Cooking Level: Beginning

Home Town: Nikiski, Alaska, USA

Living In: Salida, Colorado, USA

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Reviewed: Aug. 25, 2008

The BEST pie filling ever! (I made it as a cobbler because it's easier than making it as a pie!) I doubled the raspberries, used only 2/3 cup sugar (we don't like it too sweet) and only 2 tablespoons flour. The flour is tricky because it does thicken the juice, but it also dampens the flavor. If your fruit is super juicy, you may need more flour, and less if it's not so juicy. We prefer less flour and a runnier, tastier juice. You can then put the juice on vanilla ice cream or just eat it with a spoon -- yum! Thanks for the amazing recipe!

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Laughter

Cooking Level: Intermediate

Home Town: Newport Beach, California, USA

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Reviewed: Aug. 23, 2008

I made this both with fresh peaches and with frozen peaches - fully defrosted and drained. I also made it with both homemade and store bought crusts. Baked the day before, this pie didn't last long at either our family picnic or our family boat trip. This is a great pie recipe. My new summer favorite. I also made it with blackberries - not as pretty but tasted great. Everyone who's tried it when I made it loved it.

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MegB

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Reviewed: Aug. 16, 2008

I made this pie as directed, (except that I forgot to add the butter to the fruit) with the exception of substituting blueberries for raspberries and both my husband and I thought it was my best pie ever (and I have been known to make some wonderful pies). The first time I made it I used peaches which were not ripe enough to ooze juice and the pie slices came out intact and perfect. I made it again five days later with peaches left over from the first pie and I should have followed the instruction for allowing the juice to run out because the second pie was quite runny. In the future I'll try to use not-quite-ripe peaches. I also brushed the bottom of my pie shell (a basic pate brisee) with egg white to prevent it from getting soggy, and brushed the top of the pie with the eggwhite as well (just to make it pretty). Thank you so much for a wonderful recipe.

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PHOENIXSINCLAIR

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Reviewed: Aug. 12, 2008

It tasted great. I used five peaches, 6 oz of blackberries, and a bag of frozen mixed berries in it. I used an egg wash on the crust and sprinkled it with sugar.

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allie

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Reviewed: Aug. 11, 2008

I made this with 4 c. very good Jersey sliced peaches, no berries. (Put in boiling water for a minute or so and the skins slipped right off - slippery suckers, though!) I added some cinnamon, a little nutmeg and a little ginger. I also added 1 t. cornstarch and did not drain the peaches. I used about 1/4 c. Demerara sugar (like coarse dry light brown sugar) instead of all white (brown would probably work well too). I put a sheet of foil on the shelf under the pie just in case it leaked, but it didn't! Sprinkled Demerara on top of crust. Very good flavor. Will use this recipe again! Everyone that tried it, loved it.

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anne

Cooking Level: Expert

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Reviewed: Aug. 11, 2008

This was a great pie!!! I was nervous because I've never made a pie before. But it turned out great and was very easy to make. I had it in the oven in under half an hour! Yum!!

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alice

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Jul. 26, 2008

I just made this pie for the first time and I am happy to report, this pie is AMAZING! Few things: Most of the time needed to prepare this pie went into getting the peaches ready. Here's the easiest way to peal peaches: - Place whole peach in boiling water for 30 seconds. - Remove from boiling water with slotted spoon and place in a bowl of ice water to stop the cooking process. - Pull skin off using blade edge of paring knife to grab peel. Also use this method to peel other fruits such as apricots and tomatoes. I used frozen raspberries, a store bought pie crust, and instead of coarse sugar on top, I used regular sugar mixed cinnamon. Other than those subtle substitutes, I followed the recipe and I got a delicious pie that was a tiny bit runny at first slice but after a few minutes, it was a good consistency. I think I just cut into it too soon, so next time I make this, I will either add a little cornstarch OR be patient. ;)

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Tina DeSormier

Cooking Level: Intermediate

Home Town: Taunton, Massachusetts, USA

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Reviewed: Jul. 19, 2008

For the crust I used "Basic Flaky Pie Crust" recipe - doubled the quantity: half for the bottom, half for the upper side of the pie. Delicious! Would make this again and again!

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BLIMUNDA

Cooking Level: Intermediate

Living In: Bucharest, Bucuresti, Romania

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Reviewed: Jul. 19, 2008

OMG!This pie is fantastic. These changes made it perfect! I used 2 T. flour to toss with the fruit instead of 3. I used 2 t. cornstarch and mixed in with the drained fruit juices - why waste all that flavor ? Omitted the butter. Used the Never Never Fail Pie crust from this site. Also, gauge the sugar by the sweetness of the fruit. Mine was very sweet, so I added 2 T. less than called for. You have to make it. It's heaven. I just now had it warm and it was to die for. Also I did the top crust with strips in a basket weave. This allowed it to vent better and not run. Also it was gorgeous that way.

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Suefood

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Peach-a-Berry Pie

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